Imagine a dessert so quintessentially British that it could transport you straight to a cozy cottage in the English countryside with just one bite! The Treacle Tart isn't just a dessert; it's a slice of culinary history that has been delighting taste buds for generations. With its golden, sticky filling and buttery pastry crust, this classic treat is about to become your new obsession. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to deliver a truly magical experience that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 pre-made shortcrust pastry
- 1 cup golden syrup
- 1/2 cup fresh breadcrumbs
- 1/4 cup heavy cream
- 1 lemon, zested and juiced
- 1 egg
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan with removable bottom.
- Roll out the pre-made shortcrust pastry on a lightly floured surface to about 1/8 inch thickness. Carefully transfer the pastry to the prepared tart pan, gently pressing it into the corners and sides. Trim any excess pastry hanging over the edges.
- Prick the bottom of the pastry with a fork to prevent it from puffing up during baking. Line the pastry with parchment paper and fill with baking weights or dried beans.
- Blind bake the pastry shell for 15 minutes. Remove the weights and parchment paper, then return to the oven for an additional 5 minutes until light golden.
- In a large mixing bowl, combine the golden syrup, fresh breadcrumbs, heavy cream, lemon zest, and lemon juice. Mix thoroughly until well combined.
- Whisk the egg in a separate small bowl, then fold it into the syrup mixture, ensuring everything is evenly incorporated.
- Pour the filling into the pre-baked pastry shell, spreading it evenly to the edges.
- Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown.
- Remove from the oven and allow to cool completely in the pan.
- Once cooled, carefully remove the tart from the pan and transfer to a serving plate.
- Just before serving, dust generously with powdered sugar using a fine mesh sieve.
- Slice and serve at room temperature. Best enjoyed on the day it's made, optionally with a dollop of clotted cream or vanilla ice cream.
Tips
- Always use high-quality golden syrup for the most authentic flavor - it's the heart of this dessert!
- Ensure your breadcrumbs are fresh and finely ground for the smoothest texture.
- When blind baking, use ceramic baking beans or dried beans to prevent the pastry from puffing up.
- Don't rush the cooling process - letting the tart cool completely helps the filling set perfectly.
- For an extra touch of elegance, serve with a dollop of clotted cream or a scoop of vanilla ice cream.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- For a zesty twist, don't skimp on the lemon zest - it adds a bright note to the sweet filling.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 45mg
